Germination and Minerals

I was wondering if germinating seeds results in the reduction of some minerals, including magnesium and potassium, since these minerals are water soluble. I know it is said the vitamin content increases but I do not hear much about the mineral content. I am interested in germinating squash seeds. And also, does water hydrolyze some of the phytic acid or does the water simply leach the phytic acid and the water now contains the phytic acid because I was considering cooking the water after soaking the seeds and drinking it to ensure I am not losing much of the minerals.

Here is an example of what I am thinking with the difference in mineral content:
Here is the data for raw lentils.
Nutrition Facts and Analysis for Lentils, raw

Here is the data for sprouted lentils:
Nutrition Facts and Analysis for Lentils, sprouted, raw

I've read consistently that the phytic acid leaches into the water and you should discard it rather than using it for cooking. I remember because in my SAD days I was known to keep the "broth" from soaking even though my cookbook said to throw it away. Maybe that's why my gut got so sick?